Ingredients
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2 tablespoons olive oil or butter
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1 medium onion, finely chopped
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2 medium carrots, diced
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2 celery stalks, chopped
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3 garlic cloves, minced
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2 cups cooked chicken, shredded
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4 cups low-sodium chicken broth
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1 cup heavy cream
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1 pound potato gnocchi
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1 cup fresh spinach (optional)
Seasonings
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1 teaspoon Italian seasoning
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½ teaspoon dried thyme
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Salt and black pepper to taste
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Red chili flakes (optional)
How to Make
Step 1: Sauté the Vegetables In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.
Step 2: Build the Base Add Italian seasoning, thyme, salt, and pepper. Pour in chicken broth and bring to a gentle simmer.
Step 3: Add Chicken and Gnocchi Stir in the shredded chicken and potato gnocchi. Cook for 3–4 minutes, until the gnocchi float to the top.
Step 4: Make It Creamy Lower the heat and slowly stir in heavy cream. Add spinach and cook until wilted.
Step 5: Taste and Serve Adjust seasoning as needed. Serve warm with crusty bread or garlic toast.
Pro Tips for the Best Results
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Do not overcook gnocchi they become mushy.
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Use rotisserie chicken to save time.
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For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in.
For a dairy-free twist, substitute coconut milk (similar to the creamy base used in Thai Shrimp Soup).
Variations
- Light Version Use half-and-half instead of heavy cream.
- Dairy-Free Version Use full-fat coconut milk for a creamy texture.
- Extra Vegetables Add mushrooms, peas, or zucchini for added nutrition.
Storage & Reheating
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze without cream for best texture.
Reheating: Warm slowly over low heat and add a splash of broth if needed.
Nutrition (per serving): Calories ~380–420 kcal, 24–28 g protein, 30–35 g carbs, 20–24 g fat, 3–4 g fiber, 600–750 mg sodium.
